How To Make Best And Fluffy Blueberry Pancakes?


These pancakes are simple to prepare, and we’re willing to bet that you already have everything you need to make them on hand right now.

Ingredients



1 large egg

1 teaspoon vanilla extract

1/8 teaspoon almond extract, optional

4 tablespoons unsalted butter,
 melted

1 cup blueberries, fresh or frozen, plus more for serving

Ingredients

1 1/2 cups (190 grams) of all-purpose flour

1 to 2 tablespoons sugar, depending on preference

3/4 teaspoon baking soda, see notes for substituting baking powder

Ingredients

1/2 teaspoon of fine sea or table salt

1 1/4 cups (295 ml) milk, dairy and non-dairy both will work

2 tablespoons white vinegar or fresh lemon juice

instructions

Then, in a larger bowl, combine the salt and baking soda with the flour.In a separate bowl, combine the milk, egg, vanilla, and almond extracts.

instructions

Using a pastry cutter, cut a small hole in the middle of the flour mixture and pour in the batter. 

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Pour the milk and butter into the well and whisk with a fork until there are no more flour clumps. 

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Fold in the blueberries if you’re using fresh blueberries instead of frozen ones. 

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Over medium-high heat, place a big skillet (or griddle) on the stove. If the water splatters about the pan and ultimately evaporates, the pan is ready for cooking.

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Apply a thin layer of melted butter to the pan. Pour batter into the skillet using a 1/4-cup measuring cup. 

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Make a 4-inch circle by spreading the batter evenly. Sprinkle a generous amount of frozen blueberries over the uncooked side of the pancake if used.

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Turn the pancake over when the edges are dry and bubbles develop and explode on the top surfaces. 

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Serve with warm syrup, butter, and extra berries as soon as possible.

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instructions

Over medium-high heat, place a big skillet (or griddle) on the stove. If the water splatters about the pan and ultimately evaporates, the pan is ready for cooking.